Wednesday, July 29, 2009

Cherry Berry Sour Cream Scones

Cherry season is nearing an end and I'm noticing the prices coming down. Time to do some baking. These are the first scones I've ever made using fresh fruit. I usually make scones in the winter when dried fruit is the norm. But when in summer, do as the summer does and make these berry studded treats. The best scones are worked very quickly and baked hot. If you notice that you're taking too long or have them ready to go only to find that you've forgotten to turn on the oven (yep)... pop them into the fridge for 15-20 minutes and then resume.

Cherry Berry Sour Cream Scones
Adapted from Apricot Sour Cream Scones at and (technique) from Cook's Illustrated magazine (July 2007)

2 cups all purpose flour
1/4 cup packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tblsp lemon zest
5 Tblsp butter, frozen
2/3 cup sour cream
2 tsp vanilla
1/4 cup cherries, roughly chopped
1/4 cup blueberries
1 Tblsp milk
1 Tblsp sugar, for sprinkling

Preheat oven to 400°. Whisk first 6 ingredients together in large bowl. Grate butter into the dry ingredients and work in with your hands (or a pastry blender) until mixture resembles coarse meal. Make a well in center of mixture and add the sour cream and vanilla to into it. Using your hands (or a wooden spoon), stir mixture until dough comes together.

Turn dough out onto lightly floured surface and quickly roll out to approximately 12" square. Sprinkle fruit evenly over the top and press down lightly. Starting on one side, roll up dough into a tight log. Flatten the log into a rectangle approximately 4 x 12". Cut the rectangle into 4 equal divisions, then cut each piece diagonally to make a total of 8 wedges.

Brush tops lightly with milk and sprinkle with sugar. Bake until golden, about 20 minutes, rotating pan half way through.

Notes: Can be eaten warm or at room temperature. Serve with butter, clotted cream, preserves, lemon curd, or anything else that you fancy. It is imperitive however, that you serve with your scones a good hot tea in a pretty cup or a favorite mug.
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